Prep Time: 20 min. • Cook Time: 25 min.
Julienne the cucumber, halve the cherry tomatoes, and roughly chop the mint leaves. Crack the eggs and whisk. Juice the lemons, remove the core from the cabbage and thinly slice. Toss the shredded cabbage with a pinch of salt and pepper, the hummus, and half of the lemon juice until the cabbage is fully coated.
Dip the chicken into the egg, shake off any excess mixture and then dip into the falafel mix. Heat ¼ cup of vegetable oil on the stove on medium. Once heated, add the chicken to the pan and cook 4-5 minutes on each side or until it reaches and internal temperature of 165°F; since the chicken is so thin, it should cook quickly. Place on a paper towel lined plate to absorb any excess oil once cooked.
Toss the remaining lemon juice, cucumbers, tomatoes, Feta, and mint in a large mixing bowl. Season with a pinch of salt and pepper.
Cut the chicken on the bias into 2-inch slices. Toast the pita until warm. Build the pitas with the slaw, chicken, and cucumber salad and enjoy!
Approximate Nutritional Information (Per serving): Nutritional Information (Per serving): Calories 680, Fat 32g, Sat Fat 6g, Trans Fat 0g, Cholesterol 135mg, Sodium 650mg, Total Carbohydrate 48g, Fiber 6g, Sugars 10g, Protein 48g ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free